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Red bean and kale soup with cornbread croutons

Red bean and kale soup with cornbread croutons

Bread American cuisine

My friend Kate came over for dinner one night with some roasted goat bones--leftovers from a party at a local farm. I had some stale cornbread, a pound of kidney beans, a can of tomatoes, and a bunch of kale. We decided to improvise a dinner around these ingredients: the bones became a rich stock, which then turned into a hearty bean and kale soup with crunchy cornbread croutons. It was the perfect meal for a rainy night. <br /> <br />Since goat bones aren't easy to come by, feel free to use beef stock or even lamb stock instead. You could also make this vegan by using a strong, savory vegetable broth--I imagine mushroom broth would work nicely.